Every master griller has their own way of preparing the perfect steak. Ryan Bloom of Urban Bonfire shares his no-fail recipe for landing a sizzling and mouth-watering seared steak on your plate, using a SABER® grill.

Ryan walks us through two techniques: a traditionally seared filet mignon and the popular and wildly fun reverse sear, used here on a rib steak.

Ryan’s no-fail instructions for grilling the perfect steak are below, but we encourage you to watch the video to see just how easy it is to deliver an elegant meal, perfectly timed and utterly delectable.

The key is to start out with good meat and to take the steak out of the fridge about 30-45 minutes before you’re ready to grill. You want the steak to be room temperature.

We like to reverse sear our steaks, which is what Ryan shows in the video below.

Reverse Sear a Steak

When you reverse sear, you want to start your grill by turning on half of the burners. You want to create an oven.

Place steak on side of the grill that is off. (Leave the other burners on. You want the heat.) Close the grill lid for about 18-20 minutes. Then check the internal temperature with SABER’s digital thermometer; you want the temperature to be about 115 for medium rare. Let rest for 10 minutes, and then sear the steak on the hot grates with lid up until you see nice sear marks. Sear both sides, let it rest and enjoy.

BONUS: Have some mushrooms, asparagus and lemon on hand. Ryan shows you when and how to place everything on the grill so everything comes off at the same time, creating a meal to remember.